Final Review and Assessment of Profile and Nutritional Health – FSM 159 Nutrition - 30 points After you have completed your IProfile analysis and your personal iProfile questions - you must now review

Example: Vitamin D added to milk o Voluntary: example: vitamins and minerals added to breakfast cereals. • calorie: unit of m easure used to express food energy • dietary supplements: products sold to supplement the diet; may include nutrients, enzymes, herbs or other substances Food Provides More Than Nutrients • phytochemicals: substances found in plant foods that are not essential nutrients but may have health -promoting properties. • functional foods: foods that have health promoting properties beyond their nutrients o unmodified whole foods; examples: broccoli and fish o designer foods or nutraceuticals: foods with added nutrients; examples: orange juice with calcium added What Determines Food Choices? • What is put in front of us • What we have learned to eat • What is socially acceptable in our cultural herit age or religion • What we think is healthy • Our personal convictions – environmental consciousness or vegetarianism • Tradition and Values • Individual preferences: taste, smell appearance, texture • Food does more than meet our physiological requirements. It also provides sensory pleasure and helps meet our social and emotional needs. • DEBATE: How involved should the government be in your food choices? Nutrients and Their Functions The Six Classes o f Nutrients • organic compounds: substances that contain carbon bonded to hydrogen. Includes:

carbohydrate, lipids and protein • macronutrients: carbohydrates, lipids and protein • micronutrients: vitamins and minerals • Carbohydrates: chemically they all contain carbon, along with hydrogen and oxygen, in the same proportion as water. Includes starches, sugars and fiber o fiber: cannot be broken down by human digestive enzymes • Lipids: class of nutrients that is commonly called fats. Includes: cholesterol, saturated and unsaturated fats o cholesterol: found in the diet and in the blood. High blood levels increase the risk of heart disease o saturated fats: most abundant in solid animal fats and are associated with an incr eased risk of heart disease o unsaturated fats: most abundant in plant oils and are associated with a reduced risk of heart disease • Protein: made up of units called amino acids • Vitamins: organic molecules needed in small amounts to maintain health. Thi rteen vitamins help with regulating energy metabolism, maintaining vision, protecting cell membranes, and helping blood to clot. • Minerals are elements that are essential in small amounts to provide a variety of diverse functions. • Water: makes up about 60% of adult body weight What Nutrients Do • Provide energy: o carbohydrate: 4 calories per gram o lipids : 9 calories per gram o protein : 4 calories per gram o alcohol: 7 calories per gram. This is not a nutrients and is not needed for life. • Provide structure: contribute to the shape and structure of our bodies • Regulation: water helps regulated body temperature. Lipids help regulated body processes. o hormones: regulatory molecules made from lipids and proteins Nutrition in Health and Disea se Undernutrition and Overnutrition • undernutrition: occurs when intake doesn’t match the body’s needs • overnutrition: excess intake of calories or nutrients Diet -Gene Interactions • nutrition genomics or nutrigenomics: study of how diet affects our genes and how individual genetic variation can affect the impact of nutrients or other components on health. Choosing a Healthy Diet • Eat a Variety of Foods : choose foods from different f ood groups and diverse foods from within each food group. • Balance Your Choices : balance calories in with calories out. • Practice Moderation Evaluating Nutrition Information The Science Behind Nutrition • hypothesis: proposed explanation for an observat ion or a scientific problem that can be tested through experimentation • theory: a formal explanation of an observed phenomenon made after a hypothesis has been supported and tested through extensive experimentation • The scientific method: o Observation: make an observation and ask questions about it. o Hypothesis: propose an explanation for the observation. o Experiment: design to test the hypothesis. o Result: the findings of the experiment o Repeated measure: is the same result found? o If the hypothesis is supported: develop a theory. o If the hypothesis is not supported, a new hypothesis can be formulated. • How Scientists Study Nutrition o epidemiology: branch of science that studies health and disease trends in populations. o control group: in a scientific study, the group of participants used as a basis of comparison. o experimental group: in a scientific study, the group of participants who undergo the treatment being tested. o variable: the treatment. o placebo: a fake product. o peer -review process: used in determining whether experimental results should be published in scientific journals. • Types of nutrition studies: o Epidemiological studies: studies of populations around the world to identify patterns. o Clinical trials: studi es that explore the health effects of altering people’s diets. Example: the possible effects of eliminating meat on blood cholesterol levels. o Animal studies: don e to model possible effects of diet on humans. Avoids the cost and ethical concerns of using human subjects. Care needs to be taken with extrapolation of results. o Biochemistry and molecular biology: laboratory technique used to study nutrient functions in the body. What a Scientist Sees: Behind the Claims • Does it make sense? Some claims are too outrageous to be true. • What’s the source? o Testimonials are not a reliable source. o Look for information disseminated by universities or the government. o Results may be misinterpreted in order to sell products. o Check the author’s credentials. • Is it selling something? If a person or company will profit from the information, be wary. • Has it stood the test of time? A single study cannot serve as a basis for a reliable theory.